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Mozzarella
 
THREE CHEESE PASTA PIZZA
Crust:
1/4 cup melted butter
2 cups bread crumbs
1/4 teaspoon each, dried basil, dried oregano, dried parsley and garlic salt
2 tablespoons grated Wisconsin Parmesan cheese

Pasta Layer:
1/2 cup dairy sour cream
1 egg
1/2 teaspoon each, dried basil & dried oregano
1 teaspoon dried parsley
1/2 cup (1-1/2 oz.) grated Wisconsin Parmesan cheese		 1 cup (4 oz.) shredded Wisconsin Mozzarella cheese
1/2 cup (2 oz.) shredded Wisconsin Cheddar cheese
2 cups cooked spaghetti (about 4 oz. cooked)

Topping:
1 14-1/2 oz. can pasta-style tomatoes, drained or 2 large fresh tomatoes, sliced
1 3-oz. package sliced pepperoni
1/2 cup sliced mushrooms
2 tablespoons each, chopped green onion and red or green pepper (optional)
1 8-oz. can tomato sauce
1 cup (4 oz.) shredded Wisconsin Mozzarella cheese
Preheat oven to 375¡F. Mix crust ingredients in 11-inch deep dish pizza pan or 12 x 8 inch baking dish at least 1-1/4 inches deep. Firmly press into bottom of dish, forming crust. Mix all ingredients for pasta layer. Arrange half of tomatoes and half of pepperoni on top of crust mixture. Top with pasta mixture. Top with mushrooms, onions and pepper. cover with tomato sauce, rest of tomatoes and pepperoni, and 1 cup Mozzarella cheese. Bake for 30-40 minutes. Makes 4 to 6 servings.
Tip:
Substitute Wisconsin Asiago or Romano cheese for Parmesan for more cheese flavor. Substitute Wisconsin Provolone or Gruyere cheese for Mozzarella and Cheddar cheese in pasta layer for a stronger cheese flavor.

MOZZARELLA
Mozzarella, America's second most popular cheese, is known today as the fun, stretchy pizza cheese. Once known only to the Italian immigrants who brought this cheese to the U.S., Mozzarella is found today in every supermarket in the country. Wisconsin produces more than 500 million pounds of Italian-type cheeses or about one-third of the U.S. supply. Mozzarella is available in part skim-low moisture or wholemilk-low moisture.
Tip:
Wisconsin Mozzarella melts readily; use caution when broiling.

Serving Suggestions:
  • Wrap Wisconsin Mozzarella in prosciutto, then bread, fry and serve with tomato sauce for lunch, snacks or light dining.
  • Create a snack of Italian bread topped with melted Wisconsin Mozzarella and other Wisconsin cheeses.
  • Give pizzazz to meat loaf - add Wisconsin Mozzarella and spice up an American classic.

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